Original Recipe From Wellplated.com My favourite way to enjoy pumpkin is in a delicious bread. Specifically, the Healthy Pumpkin Bread from wellplated.com! This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now. It’s also naturally sweetened, whole wheat, and freezes like a dream. YIELD: 1 8x4-inch loaf (10 slices) PREP TIME: 15 minutes COOK TIME: 55 minutes TOTAL TIME: 1 hour 40 minutes (includes cooling) NUTRITION FACTS Serving Size: 1 slice Amount Per Serving:Calories: 190Total Fat: 4gSaturated Fat: 0gCholesterol: 19mgSodium: 167mgCarbohydrates: 35gFiber: 4gSugar: 15gProtein: 5g Ingredients:
2 tablespoons canola oil or melted and cooled coconut oil 1/2 cup honey 1 large egg, at room temperature 1/3 cup plain non-fat Greek yogurt*, at room temperature 1 teaspoon pure vanilla extract 1 1/2 cups pumpkin puree (not pumpkin pie filling) 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg (freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg) 1/4 teaspoon ground cloves or allspice 1/4 teaspoon kosher salt 1 1/2 cups white whole wheat flour* 1/4 cup uncooked millet, rinsed and shaken dry (optional) Directions: Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray. In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the oil and honey together. Add the Greek yogurt, beat to combine, then beat in the egg. Make sure the ingredients are smooth and well blended. With the mixer on low, beat in the pumpkin purée and vanilla. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears. Stir in the millet. Spread the batter into the prepared loaf pan. Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy! You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek. For the white whole wheat flour, you can substitute whole wheat pastry flour, all purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and more pronounced wheat taste. Store loaves, well-wrapped, in the freezer for up to 2 months or at room temperature for up to 3 days. All text ©Erin Clarke/Well Plated.
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Clementines in the summer are such a simple and refreshing snack. After the kids wake up from their mid-day naps we grab a couple clementines and sit on the front steps together slowly welcoming back the afternoon. Today my daughter starting playing with her clementine pieces while making a fish face and said "hey mum look at my little orange fish". When we got back inside she asked if she could have another clementine and so we decided to have a little fun. Clementine Goldfish Food Art
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Original Recipe From janetandgreta.com These BananaBerry Bombs from the Looneyspoons Collection are a staple in our house! Delicious, healthy and they freeze beautifully. Perfect for popping into a lunchbox... or your purse for a mid-day mama treat. Moist banana-blueberry muffins with oats and flaxseed. You’ll be blown away by the great taste and moist texture of these banana-blueberry muffins! Flavor explosion! Ka-pow!
Ingredients 1 cup quick-cooking rolled oats (not instant) ½ cup each all-purpose flour and whole wheat flour ½ cup granulated sugar ¼ cup ground flaxseed or wheat germ 1½ tsp baking powder 1 tsp baking soda ½ tsp salt 1½ cups mashed ripe bananas (about 3 large or 4 small) ¼ cup butter, melted 1 egg 1 cup fresh or frozen blueberries Directions Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside. Combine oats, both flours, sugar, ground flaxseed, baking powder, baking soda and salt in a large bowl. Mix well and set aside. In a medium bowl, whisk together bananas, butter and egg. Add banana mixture to dry ingredients and stir just until dry ingredients are moistened. Gently fold in blueberries. Divide batter among 12 muffin cups. Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a wire rack. Makes 12 muffins Per muffin: 183 calories, 5.7 g total fat (3 g saturated fat), 3.7 g protein, 30 g carbohydrate, 3.1 g fiber, 26 mg cholesterol, 209 mg sodium |